Hamburger & Kielbasa Soup
1# Ground beef
1# Kielbasa
½ cup chopped onion
1 T minced garlic
1 sprig rosemary
2 Bay leaves
1 T Fresh Basil
½ tsp fresh sage
1 bell pepper, cut into rings
2 stalks celery, with leaves, chopped
½ cup green beans
½ cup chopped tomatoes
1 chicken bouillon cube
2 cups water
1 fresh hot pepper, diced fine
1 pt black beans
1 cup frozen corn
Brown Ground beef in a soup pan, add onion, celery, garlic, and kielbasa. Simmer together until onions are tender. Add all other ingredients except corn. Simmer for about an hour. Add corn and simmer another 15-20 minutes.
Serve with a crusty herbed bread.
1# Ground beef
1# Kielbasa
½ cup chopped onion
1 T minced garlic
1 sprig rosemary
2 Bay leaves
1 T Fresh Basil
½ tsp fresh sage
1 bell pepper, cut into rings
2 stalks celery, with leaves, chopped
½ cup green beans
½ cup chopped tomatoes
1 chicken bouillon cube
2 cups water
1 fresh hot pepper, diced fine
1 pt black beans
1 cup frozen corn
Brown Ground beef in a soup pan, add onion, celery, garlic, and kielbasa. Simmer together until onions are tender. Add all other ingredients except corn. Simmer for about an hour. Add corn and simmer another 15-20 minutes.
Serve with a crusty herbed bread.
Crusty Herbed Bread
5-6 cups all purpose flour
2 cups warm water
4 ½ tsp yeast
1 ½ tsp salt
In a large mixing bowl, stir together 2 cups of the flour, the yeast, and salt. Add the water and stir until well blended. Add the remaining flour 1 cup at a time until a stiff dough is formed. Knead for 8-10 minutes.
Place dough in a well greased bowl and cover with a damp towel. Allow it to rise until about doubled.
Punch down dough and knead for about 2-3 minutes. Place on a baking sheet oiled with a good herbed olive oil. Oil the top of the loaf and arrange fresh herbs on the top. Allow it to rise in a warm spot for about an hour.
Preheat the oven to 350º and brush the loaf with an egg white wash. Allow the dough to rest until the oven is heated. Brush dough with the egg wash again, then bake for about 15 minutes. Brush dough again and bake for an additional 15 minutes or until done. Using a spray bottle, squirt streams of water onto the bottom and sides of oven (do NOT spray the heat element) to create steam; this will yield a crusty outer layer on the bread.
5-6 cups all purpose flour
2 cups warm water
4 ½ tsp yeast
1 ½ tsp salt
In a large mixing bowl, stir together 2 cups of the flour, the yeast, and salt. Add the water and stir until well blended. Add the remaining flour 1 cup at a time until a stiff dough is formed. Knead for 8-10 minutes.
Place dough in a well greased bowl and cover with a damp towel. Allow it to rise until about doubled.
Punch down dough and knead for about 2-3 minutes. Place on a baking sheet oiled with a good herbed olive oil. Oil the top of the loaf and arrange fresh herbs on the top. Allow it to rise in a warm spot for about an hour.
Preheat the oven to 350º and brush the loaf with an egg white wash. Allow the dough to rest until the oven is heated. Brush dough with the egg wash again, then bake for about 15 minutes. Brush dough again and bake for an additional 15 minutes or until done. Using a spray bottle, squirt streams of water onto the bottom and sides of oven (do NOT spray the heat element) to create steam; this will yield a crusty outer layer on the bread.
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